We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
Ethiopia is largely accepted as the birthplace of Arabica coffee and coffee production and consumption can be traced back as far as 3000 years ago. Needless to say, with this much experience, Ethiopians know how to produce amazing coffee! Ethiopian coffee is largely made up of wild, uncategorized varieties of the Arabica species (this mix is commonly referred to as Ethiopian Heirloom or Heirloom Varieties), however, this particular lot of coffee is quite unique for Ethiopia as it is 100% comprised of the Bourbon variety.
In only a matter of a couple of decades (although particularly in the last few years), the Guji region has gone from being a relatively unknown coffee-producing region in Ethiopia to producing some of the finest coffees coming out of the country, particularly when it comes to quirky naturals. This coffee is grown by a few hundred local farmers at between 1600 and 2000 metres above sea level and has been naturally dried and processed at the Arsosala processing station.
Phaedon's tasting notes
I've thoroughly enjoyed the second opportunity to try a naturally processed coffee from the Arsosala washing station, and, while I can't say that I tasted melon in the cups I brewed, there was no lack of flavours to enjoy. I found that I got the best results with this coffee in immersion brew methods. My siphon and French press brews were particularly delicious. It was also quite tasty in my moka pot.
Despite its natural processing, this coffee has a fair bit of acidity, but it also has a lot of that deep sugary sweetness that you might expect from drying in the fruit. I found quite a medley of berry flavours in most cups, as well as some orange notes. I also found quite an interesting texture and mouthfeel in many of my brews, which only added to the enjoyment.
When we cupped this coffee, we were impressed with the sweet melon flavours. We have worked hard to display this characteristic flavour using a specific roast profile. The grape and blackberry notes are complemented by a brown sugar note that is almost molasses.
Taste profile: Grape and blackberry notes are complemented by a brown sugar note that is almost molasses.
- Roast used: Medium charge with a flame all the way through the roast until a minute before first crack, where it is decreased, extending development and keeping the coffee on the lighter side of the roast.
- Quaffee brews:
- Espresso: 1:2.1-2.3 (citrus -> sweet)
- AeroPress: 17.5g:200g
- Plunger: 48g:800g
- Pour over/filter: 16.5-20g:300g (fruity -> full-bodied)
Producer: Haile Selassie Ambaye
Farm: 300-500 local smallholder farmers
- Processing Station: Arsosala processing station
- Region: Guji, Uraga District, Oromia
- Country: Ethiopia
- Altitude: 1,600 - 2,000 masl
- Processing: Natural - Separated and sun-dried on raised beds, milled in Addis with the optical sorter. Grade 1.
- Species/Variety: Arabica: Bourbon
- Packaging: GrainPro in hessian
Quaffee's transparency information
- Sourced from: Sevenoaks Trading
- FOB Price: Pending, waiting for Sevenoaks to permit us to publish
- Cupping score: 84.5
- Producer/Organisation: Haile Selassie Ambaye, Arsosala processing station
- Lot size: We have committed to 6 x 60kg bags, yearly
- Relationship: We have visited the area and the mill. This is our second season we selected this coffee.